- A recipe by Tom COLL
Ingrédients
Cream cheese – 1180 g
Sugar – 360 g
Flour – 15 g
Whole eggs – 270 g
Egg yolk – 45 g
Crème fraîche – 88 g
Gelatin mass – 65 g
Frozen puree without added sugar Passion fruit – 215g
Mix the cream cheese with sugar and vanilla using a whisk.
Slowly add the whole eggs and egg yolk.
Once combined, add the crème fraîche.
Bake at 92°C for 32 minutes.
Tom Coll is a renowned French pastry chef, currently Executive Pastry Chef at the Burj Al Arab Jumeirah in Dubai, one of the world’s foremost hotels.
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